As a food recipe blogger, there are many recipes which I have posted that I was not always particularly thrilled with. Sometimes it’s because the recipe I posted wasn’t exactly as great as I thought it would be but mostly it’s because I absolutely hated the pictures. Bad food photos are just a part of being a food recipe blogger. I can’t always rely on there being proper lighting every time I go to take pictures. In fact, it’s fairly safe to say that nine times out of ten, the light isn’t going to be anywhere near right. That’s just life and perfection isn’t always possible.

When a group of fellow food bloggers mentioned that we should have a recipe redo day, I knew exactly which recipe I wanted to revisit. There was absolutely no need for second-guessing my decision. My original Cherry Bundt Breakfast Danish recipe from last summer’s Bundt Bakers event has been gently nagging at me to be redone every since I first posted it. None of the original pictures I took could be used because they were taken while vacationing at the beach and all came out blurry due to a foggy camera lens. Unfortunately, beach weather and environmental conditions can easily play havoc with a camera lens.

Anyway, those pictures were so bad that I was forced to use the photos which I had taken on my phone for Instagram and by no means were they perfect. Along with getting decent pictures of the easy to make and absolutely gorgeous Cherry Danish, I also wanted to revisit how to actually prep the Bundt pan, so that it would be possible to take the Bundt Danish out of the pan without it sticking. I mean, sure it was fine to serve the Bundt straight out of the pan but I really wanted to find a way to display it on a pretty plate in all of its’ icing covered glory.

With a little redneck ingenuity, I was able to do that this time around. And while I was at it, I was also able to get a few decent pics. All in all, it was a good day. I have a feeling that I’ll be revisiting a lot of my old posts, especially the ones from my first year or two of food blogging. There’s a lot of recipes to choose from y’all because today I realized that I am only five recipe posts away from hitting the one thousand mark. Wow, I’m not even sure how that happened but I know there were probably way too many bad pics involved. I’ll have to do my best to change that.

Ingredients:

1 Sheet Puff Pastry, Thawed on the Counter for 30 Minutes

1 Cup Cherry Pie Filling

1/2 Cup Powdered Sugar

Pinch of Sea Salt

2 Tablespoons Half & Half or Heavy Whipping Cream

1 Teaspoon Vanilla Extract

Directions:

Prep Bundt Pan:

Trace the outline of the Bundt pan onto a piece of parchment paper.

Fold the parchment paper in half twice keeping the lines that you drew on top of one another as much as possible.

Cut inside of the lines by at least a half of an inch. You should have a cone-shaped piece of paper at this point.

Cut the end of the cone off in a half circle shape.

Unfold the parchment paper and gently test to see if it fits inside of the pan. If it doesn’t, refold it and cut a little bit more off where needed until it fits.

Cut two long rectangles out of parchment paper and place them underneath the circle of parchment paper. The ends of the rectangles should not come up further than the edge of the Bundt pan. These are what you will use to lift the Bundt Danish out of the pan. Simply pinch the two ends of each rectangular piece of parchment paper together and carefully lift. HERE is an example of what it should like.

Danish:

Preheat oven to 400 degrees.

Cut the puff pastry into quarters and then cut each quarter in half to form two triangles.

Place each triangle into the bottom of a Bundt pan, allowing them to overlap just a bit. HERE is an example of what it should look like.

Press the edges of the puff pastry down where they join one another and then evenly spoon the cherry pie filling in a circle in the middle of the puff pastry.

Fold the corners of each triangle into the center of the Bundt pan. HERE is an example of what it should look like.

Bake for 15 to 25 minutes, or until the top of the Danish if puffed and golden brown.

Allow the Danish to cool for at least 10 minutes before lifting it out of the pan by pinching the ends of each rectangular piece of parchment paper together. After you have placed the Danish onto a serving plate, carefully remove all of the parchment paper pieces and dispose of them.

In a small bowl, whisk together the powdered sugar, sea salt, half & half or heavy whipping cream, and vanilla extract.

If you choose not to use the parchment paper trick I mentioned above, use a silicone spatula to serve the cherry danish straight out of the Bundt pan. Each triangle of puff pastry will yield one serving.

If the puff pastry is too soft it will be hard to work with, make sure to not over thaw it.

Improvements:

Place thinly sliced cream cheese on top of the puff pastry before topping it with the cherry pie filling.

Add chocolate chips on top of the cherry pie filling before folding over the puff pastry.

There is absolutely no need to get fancy with this recipe, a normal Bundt pan will work perfectly to make this danish.

Fold the parchment paper in half twice keeping the lines that you drew on top of one another as much as possible.

Cut inside of the lines by at least a half of an inch. You should have a cone-shaped piece of paper at this point.

Cut the end of the cone off in a half circle shape.

Unfold the parchment paper and gently test to see if it fits inside of the pan. If it doesn't, refold it and cut a little bit more off where needed until it fits.

Cut two long rectangles out of parchment paper and place them underneath the circle of parchment paper. The ends of the rectangles should not come up further than the edge of the Bundt pan. These are what you will use to lift the Bundt Danish out of the pan. Simply pinch the two ends of each rectangular piece of parchment paper together and carefully lift.

Danish:

Preheat oven to 400 degrees.

Cut the puff pastry into quarters and then cut each quarter in half to form two triangles.

Place each triangle into the bottom of a Bundt pan, allowing them to overlap just a bit.

Press the edges of the puff pastry down where they join one another and then evenly spoon the cherry pie filling in a circle in the middle of the puff pastry.

Fold the corners of each triangle into the center of the Bundt pan.

Bake for 15 to 25 minutes, or until the top of the Danish if puffed and golden brown.

Allow the Danish to cool for at least 10 minutes before lifting it out of the pan by pinching the ends of each rectangular piece of parchment paper together. After you have placed the Danish onto a serving plate, carefully remove all of the parchment paper pieces and dispose of them.

In a small bowl, whisk together the powdered sugar, sea salt, half & half or heavy whipping cream, and vanilla extract.

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

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